Inventory Management Practices of Max’s Restaurants in Selected Cities in National Capital Region

Abstract

Max’s Restaurant is an eminent name in the food industry; the inventory personnel’s decisions are made crucial since inventory is one of the essential assets of the business. While this study sought to show the effectiveness of its controls, the researchers also aimed to analyze the importance of each practice that helped formulate accurate recommendations. The researchers have selected employees involved only in inventory to contribute in gathering relevant information by means of the descriptive approach via survey. Through the personnel’s assessments, efficiency of the practices was analyzed. All the procedures maintained are assessed as very effective with Tracking and Regulating of Inventory Usage aspect as the highest rank. When respondents were grouped according to civil status, highest educational attainment, years of experience, and job position level, there is no significant difference in the assessment of effectiveness of the inventory management practices, same as when grouped according to age, sex, and number of trainings attended except that there is a difference when grouped by age and sex in the fourth aspect, and also when grouped according to the number of trainings attended in the first aspect. The forecasting model based on target sales got the lowest mean; therefore, the company may opt to choose other model that considers factors like consumers’ preferences altered by inflation and increasing competitors. The company may shift some manual processes to computerized ones for them to keep up with the technological changes happening in the industry.